In a medium-large pot, combine the butter, sugar, milk, and cocoa powder and cook over medium-high heat stirring regularly until it boils.
No Bake Cookies Step 1: Mix the milk, butter, sugar, and cocoa in a large pot
Once the mixture comes to a rolling boil continue to cook for 60-90 seconds (or until the mixture reaches 235-240˚F) while stirring frequently, then remove from heat.
No Bake Cookies Step 2: Bring the mixture to a rolling boil
Immediately add the vanilla and peanut butter and stir until combined. Then fold in the oatmeal until it is evenly distributed.
No Bake Cookies Step 3: Stir in the peanut butter, oatmeal, and vanilla
Drop spoonfuls onto parchment paper let set for 15-20 minutes. Enjoy!
No Bake Cookies Step 4: Drop the mixture by spoonfuls and let set
Cookies can be stored in an airtight container in a cool dry place for 1 week days, or in the freezer for up to a month.
*This recipe is naturally gluten free. Please check packaging on individual ingredients purchased to ensure compliance.
Nutrition facts provided based on my best estimation for the recipe and may not be accurate depending on what brands you use or modifications you make to the recipe. I recommend using a nutrition calculator with the exact brands and measurements you use for the most accurate calculation.